Strawberry & Mango Jam

Ingredients:

• 3 lbs. fresh, ripe strawberries (should have a rich strawberry smell)
• 2-3 ripe mangoes (should leave a dent when pressed)
• 2 tbsp. lemon juice (fresh or bottled)
• 1 package (or approximately 6 tbsp.) of pectin
• 5 cups of sugar
• 1/2 teaspoon of spices such as cinnamon or ginger (optional)

 

1. Wash and chop the strawberries. Peel, rinse, and chop the mangoes.
2. Crush the fruit with a potato masher or use an immersion blender to help break down the fruit. The level of chunkiness is up to you.
3. Add the fruit into a large saucepot along with the lemon juice and pectin. Allow the jam to reach a boil. Stir frequently to prevent the fruit from sticking and burning.
4. Once it begins to boil, add in the sugar and stir the mixture until the sugar dissolves. Bring it back to a rolling boil while stirring constantly.
5. After one minute of rapid boiling, remove the pan from the heat. You should notice that it has thickened into a gel. If you are not sure if it has gelled enough, you can perform the following examination:
6. TEST: Before you begin making the jam, place a small plate in the freezer to cool. Once you suspect that the jam has thickened enough to form a thick gel, take a spoonful of jam and pour it on the plate. Place the plate in the freezer for 1 minute or so until it cools. Run a finger through it. It should not be thin enough for the two sides to run back together and fill in the gap. If most of the gap remains, the jam is done. If not, cook for a few minutes, and test it again.
7. Meanwhile, using a large spoon, scrape the foam off the top of the jam.  The foam tastes fine, but it makes the jam look cloudy if it is left in. You may set the foam aside to use as a flavoring in yogurt, ice cream, or baked goods; no need to waste it.
8. Follow proper water bath canning methods if you wish to store the jam for long term use. Be sure to label the contents and the date.
9. Place any excess jam in a container to enjoy right away. This recipe should make approximately 6 half pint jars.

Nectarine or Peach Jam

Ingredients

• 3lbs. of nectarines or peaches, peeled and chopped
• 2 tbsp. of lemon Juice (fresh or bottled)
• 1 package (or approximately 6 tbsp.) of pectin
• 5 1/2 cups of sugar
• 1/4 teaspoon of ground ginger
• 1/4 teaspoon of cinnamon

 

1. Wash and chop the fruit. Measure 4 cups of the nectarines/peaches. Store the leftovers for other uses.
2. Crush the fruit with a potato masher or use an immersion blender to help break down the fruit. The level of chunkiness is up to you.
3. Add the fruit into a large saucepot along with the lemon juice and pectin. Allow the jam to reach a boil. Stir frequently to prevent the fruit from sticking and burning.
4. Once it begins to boil, add in the sugar and stir the mixture until the sugar dissolves. Bring it back to a rolling boil while stirring constantly.
5. After one minute of rapid boiling, remove the pan from the heat. You should notice that it has thickened into a gel. If you are not sure if it has gelled enough, you can perform the following examination:
6. TEST: Before you begin making the jam, place a small plate in the freezer to cool. Once you suspect that the jam has thickened enough to form a thick gel, take a spoonful of jam and pour it on the plate. Place the plate in the freezer for 1 minute or so until it cools. Run a finger through it. It should not be thin enough for the two sides to run back together and fill in the gap. If most of the gap remains, the jam is done. If not, cook for a few minutes, and test it again.
7. Meanwhile, using a large spoon, scrape the foam off the top of the jam.  The foam tastes fine, but it makes the jam look cloudy if it is left in. You may set the foam aside to use as a flavoring in yogurt, ice cream, or baked goods; no need to waste it.
8. Follow proper water bath canning methods if you wish to store the jam for long term use. Be sure to label the contents and the date.
9. Place any excess jam in a container to enjoy right away. This recipe should make approximately 6 half pint jars.